Kenny Atkinson served up pan fried sea bass with Curried mussels on Sunday Brunch.

The ingredients for the sea bass are: 4 x 225-250g portion fillet (wild) sea bass – skin scored, Rapeseed oil, Unsalted butter, ½ Lemon and Malden salt.

For the curried mussel sauce: 400g mussels, cleaned, 2 banana shallots, peeled and diced, 1 clove garlic, finally chopped, 150ml white wine, 50ml water, 1 sprig thyme, 50 ml rapeseed oil, 2 tbsp curry powder, 2 pinches saffron strands, 250ml double cream, 2 stick celery, ½ cm cubes, 1 head fennel, ½ cm cubes, 1 Leek, ½ cm cubes, 1 large carrot, ½cm cubes and Picked coriander leaves, julienned.